Peruvian · Lunch & handhelds

Butifarra sandwich

Name: Butifarra sandwich
Prep time: 35 min
Cook time: 1 h 20 min
Total time: 10 h 25 min
Yield: 6 sandwiches
Cuisine: Peruvian
Ingredients: 2 pounds boneless pork loin; 4 garlic cloves, finely grated; 1 tablespoon achiote paste; 1 tablespoon ají panca paste; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper; 2 tablespoons apple-cider vinegar, divided; 1 tablespoon neutral oil; 1 cup water; 1 large red onion, halved and very thinly sliced; 1 ají amarillo or jalapeño, seeded and thinly sliced; 3 tablespoons fresh lime juice; 1/3 packed cup cilantro leaves, chopped; 6 crusty pan francés or ciabatta rolls; 6 iceberg-lettuce leaves, washed and completely dried

Lima-style butifarra with scratch achiote-and-ají country ham, crisp lettuce, and sharp salsa criolla in a warm crusty roll.

About 10 hr 25 minTotal

About 1 hr 55 minActive

$$Cost

ModerateDifficulty

Makes 6 sandwiches

Equipment

Use a similarly sized oven-safe dish; a larger footprint makes a shallower, faster bake.
Best everyday dish
OXO Good Grips 2-Quart Glass Baking Dish with Lid
View at Amazon
Another workable path: Use a similarly sized oven-safe dish; a larger footprint makes a shallower, faster bake.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared stated capacity, thermal-use limits, handle safety, cleanup, storage usefulness, stable model identity, and the recipe’s requested footprint. Kwilt has not cooked with this dish.
OXO Good Grips 2-Quart Glass Baking Dish with Lid: Its two-quart capacity closely fits recipes calling for a small casserole dish, while the transparent sides make browning and bubbling easy to monitor. Trade-off: Glass is heavier than metal and this dish is not intended for broiler use, so follow each recipe’s heat method carefully.
Another workable path: Use another oven-safe dish close to the requested capacity; a larger footprint will make the filling shallower and can shorten baking time.
Sources
OXO model 11176200 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 sandwiches

2 pounds boneless pork loin
4 garlic cloves, finely grated
1 tablespoon achiote paste
1 tablespoon ají panca paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
2 tablespoons apple-cider vinegar, divided
1 tablespoon neutral oil
1 cup water
1 large red onion, halved and very thinly sliced
1 ají amarillo or jalapeño, seeded and thinly sliced
3 tablespoons fresh lime juice
1/3 packed cup cilantro leaves, chopped
6 crusty pan francés or ciabatta rolls
6 iceberg-lettuce leaves, washed and completely dried

Instructions

Mix garlic, achiote, ají panca, cumin, oregano, 1 teaspoon salt, pepper, 1 tablespoon vinegar, and oil. Rub over pork, cover, and refrigerate 8 hours.
Place pork and 1 cup water in a . Roast at 325°F, turning once, until the center reaches 145°F, 55 to 70 minutes. Uncover for the final 10 minutes to set the red spice crust.
Rest pork 15 minutes, then cool until firm enough to slice very thinly. Reserve any concentrated pan juices to brush lightly over the slices.
Rinse sliced red onion in cold water and drain completely. Toss with ají, lime juice, cilantro, remaining vinegar, and remaining salt; stand 10 minutes, then drain excess liquid.
Warm and split rolls. Add dry lettuce, overlapping slices of jamón del país, and drained salsa criolla. Serve while the bread is warm and the pork is room temperature.